Slow Cooker Beef Stroganoff

Beef & Portobello Mushroom Stroganoff


  • 2 teaspoons plus 1 tablespoon canola oil, divided
  • 1/2 cup tablespoons all-purpose flour
  • 1 tsp. paprika
  • ½ teaspoon salt and pepper
  • 1.5 lbs Beef Stew Meat or flank steak cut into cubes
  • 8 oz. sliced mushrooms
  • 1 large onion, sliced
  • 2 tsp. minced garlic
  • ¾ teaspoon dried thyme
  • 1 14-ounce can reduced-sodium beef broth
  • 1 tablespoon red-wine vinegar or sherry
  • 1 cup reduced-fat sour cream or 0% Plain Greek Yogurt
  • 1 – 16 oz pkg whole wheat egg noodles or brown rice


  1. Mix flour, salt, pepper and paprika in a gallon size bag.  Add the beef  to the bag and toss the bag around to evenly coat.
  2. Heat oil in a large skillet and saute the beef until brown on all sides.
  3. Layer onion, mushrooms, garlic, thyme and beef in a Crock Pot.
  4. Pour broth, vinegar over the top of the beef.
  5. Cook on high for 4-5 hours or on low for 8 hours.  In the last 10 minutes stir in the sour cream  and serve over noodles or rice.